Watermelon Pudding Or Sauce - cooking recipe

Ingredients

5 cups fresh watermelon juice, from about 3 lbs. of watermelon (including foam)
2/3 cup sugar
1/2 cup cornstarch
1 teaspoon vanilla extract
2 tablespoons blanched pistachios, coarsely chopped (optional)
1/2 ounce semisweet chocolate, coarsely grated (about 2 tbs) (optional)
3 tablespoons candied citron peel, rinsed and chopped (optional)

Preparation

Prepare watermelon juice by scooping the meat and removing the seeds; liquefy in blender or food processor (I make extra to chill and drink).
Stir sugar and cornstarch in a saucepan; add about half the juice stirring until thoroughly combined, then add the rest.
Cook over moderate heat; stir, scraping the bottom with a wide spatula, occasionally at first, then constantly as it begins to thicken.
Reduce heat to low when the mixture begins to bubble and continue stirring for 3-5 minutes.
Pour into a bowl, stirring occasionally, until it reaches room temperature then stir in the vanilla.
Add the optional ingredients if desired and pour into individual serving cups or a serving dish.
Chill well before serving (it will thicken to a consistency like Jello as it chills) and serve with whipped cream or cookies if desired.
If using as a sauce, thin if necessary to the consistency desired with additional watermelon juice.